WAYMT: What Are You Making Today

Paintnoob13 · 08-01-2010, 12:22 PM

Making some baked tilapia right now. I don't really know how to cook so it'll be interesting. I put some butter, parsley, garlic powder, lemon juice, and olive oil on em, and set them on a regular baking pan. Smells delicious, i'll see how they taste

emotive789 · 08-01-2010, 01:22 PM

calv, please explain what all you did. looks like a leg of lamb you ground yourself but what other ingredients did you add and how long did you cook it for?

RoGuE9 · 08-01-2010, 02:00 PM

well played with the gyros

I've always thought about doing some in the oven in a loaf pan, but it just doesn't seem the same.

Looks like you went all lamb, but I think I'd go lamb and beef if I made some. Not that I'd complain about all lamb...I just like the texture that that the mixed meats give.

Had a great lamb burger in Tokyo recently, actually, ha.

smothers123 (Banned) · 08-01-2010, 02:57 PM

GYROS

Is that cucumber sauce on it?

FarmHand · 08-01-2010, 05:02 PM

Im not a culinary genius like a lot of you in here but this thread is inspring ideas for me

Id like to get good at cooking. Im going to make a venison pasta tonight, nothing fancy but it tastes pretty good.

**calvman** · 08-01-2010, 05:44 PM

Quote:

Originally Posted by emotive789

calv, please explain what all you did. looks like a leg of lamb you ground yourself but what other ingredients did you add and how long did you cook it for?

I used this recipe:
http://www.foodnetwork.com/recipes/a...ipe/index.html

Cooked it on the rotisserie. I followed the recipe, but my grill must putr out more BTUs than Alton's as the internal temp was over 170 when I checked it after the low temp cooking. It was still tasty, except the over cooking dried out the meat a bit.

Quote:

Originally Posted by RoGuE9

well played with the gyros

I've always thought about doing some in the oven in a loaf pan, but it just doesn't seem the same.

Looks like you went all lamb, but I think I'd go lamb and beef if I made some. Not that I'd complain about all lamb...I just like the texture that that the mixed meats give.

Had a great lamb burger in Tokyo recently, actually, ha.

I've thought about tossing in some beef. Just didn't have any on hand. Plus, I don't mind all lamb.

Quote:

Originally Posted by smothers123

GYROS

Is that cucumber sauce on it?

Yep. Yogurt, cucumber, garlic, salt and red wine vinegar. I basically followed the recipe in the above link except I omitted the mint. (Didn't have, and I don't feel it belongs.)

Quote:

Originally Posted by FarmHand

Im not a culinary genius like a lot of you in here but this thread is inspring ideas for me

Id like to get good at cooking. Im going to make a venison pasta tonight, nothing fancy but it tastes pretty good.

I'm no genius. I just like to eat and I can follow a recipe.

Venison pasta sounds pretty damn good.

**calvman** · 08-01-2010, 05:47 PM

For dinner we ate more of the gyros. And I made some grilled eggplant with an Asian glaze.

soy, hoisin, rice wine vinegar, sesame oil, sugar, mirin, garlic, ginger

emotive789 · 08-01-2010, 05:49 PM

ive made gyros before too, but i just slow roasted a whole leg of lamb studded with garlic gloves rubbed with olive oil, salt, pepper, and rosemary. i then thinly sliced it with a knife. what you did is a very neat take on it too though.

**calvman** · 08-01-2010, 06:14 PM

Quote:

Originally Posted by emotive789

ive made gyros before too, but i just slow roasted a whole leg of lamb studded with garlic gloves rubbed with olive oil, salt, pepper, and rosemary. i then thinly sliced it with a knife. what you did is a very neat take on it too though.

I saved the other half of the leg of lamb to make a nice roast too.

emotive789 · 08-01-2010, 08:00 PM

all this lamb talk reminds me, ive been wanting to make a lamb stout stew. cube up a leg of lamb, lightly cover it in flour, salt and pepper, sear it, and remove from pan. sweat onions and celery until soft and translucent, then add minced garlic, return the lamb with salt, pepper, thyme, crushed tomatoes, cubed potatoes, and a few bottles of your favorite beer. simmer for a few hours and voila.

RoGuE9 · 08-01-2010, 08:03 PM

Quote:

Originally Posted by emotive789

ive made gyros before too, but i just slow roasted a whole leg of lamb studded with garlic gloves rubbed with olive oil, salt, pepper, and rosemary. i then thinly sliced it with a knife. what you did is a very neat take on it too though.

that's not gyros

I'm sure it was good, but not gyros (not to me, anyways)

warbeak2099 · 08-01-2010, 09:33 PM

Yea no, gyro is almost a meatloaf made from a blend of ground meats, always including lamb. What he made was pretty much just roast lamb, which is ****ing delicious.

emotive789 · 08-01-2010, 09:52 PM

Quote:

Originally Posted by RoGuE9

that's not gyros

I'm sure it was good, but not gyros (not to me, anyways)

yeah, i know the meat isnt what is usually considered gyro meat, but i dont have the means to make it authentic. now if i had a vertical spit, that would be a different story, but most of us dont lol. i just called it a gyro anyways because i added onion, tomato, homemade tzatziki, and put it on pita.

robfromabove · 08-02-2010, 03:20 PM

No pictures, but I made a chicken/shrimp/andouille sausage pasta dish with a red pepper/garlic/red onion white sauce with tons of creole seasoning. Was amazing.

**calvman** · 08-02-2010, 03:26 PM

Quote:

Originally Posted by robfromabove

No pictures, but I made a chicken/shrimp/andouille sausage pasta dish with a red pepper/garlic/red onion white sauce with tons of creole seasoning. Was amazing.

That sounds tasty.

I've been to NOLA a couple of times and can't wait to visit again. So much good food in New Orleans. Actually it's the simple things I crave the most like crawfish, muffeletta and cafe du mond. I might just have to make myself some gumbo now that I'm thinking about it.

smothers123 (Banned) · 08-02-2010, 04:19 PM

Isn't that the proper way to cook it? Like mash the lamb up with spices, form it and roast it and shave the pieces off?

Well at least at restaurants..

**calvman** · 08-02-2010, 05:07 PM

Quote:

Originally Posted by smothers123

Isn't that the proper way to cook it? Like mash the lamb up with spices, form it and roast it and shave the pieces off?

Well at least at restaurants..

Pretty much. The meat is usually a mixture of lamb and beef roasted on a spit.

warbeak2099 · 08-02-2010, 08:54 PM

I just made a spin on New England clam chowda hehe. Towards the end of sweating the onions and garlic, I added turmeric and some other Indian spices from my rack. I used mussels as well as clams and corriander instead of parsley (way better/bolder flavor IMO). I also added some habanero hot sauce and chili infused sesame oil to finish it. I call it New Delhi seafood chowder hehe. It's pretty good but godamn mussels are fishy tasting. Next time I'll stick with clams. The Indian flavors work really well with clam chowder though.

emotive789 · 08-02-2010, 09:10 PM

Quote:

Originally Posted by calvman

That sounds tasty.

I've been to NOLA a couple of times and can't wait to visit again. So much good food in New Orleans. Actually it's the simple things I crave the most like crawfish, muffeletta and cafe du mond. I might just have to make myself some gumbo now that I'm thinking about it.

muffulettas are too good. i used to not be too big of a fan of olives, but now i love them, especially kalamatas.

KamakaziWatermelon · 08-03-2010, 03:31 PM

stirfry with leftover rosemary seasoned porkchop added in
nom nom